Wednesday, June 10, 2015

Western Omelet Muffin

Today I'm sharing the first recipe I've tried from the Skinnytaste cookbook.

Skinnytaste Western Omelet "Muffun"

It's a breakfast treat, Western Omelet Muffin. I don't think I mentioned it in my first post about the book, but her recipes are "light on calories, big on flavor." I'm looking forward to trying many more.


Olive oil cooking spray
6 large eggs
6 egg whites
1/4 teaspoon of kosher salt
black pepper to taste
3 ounces sliced ham (about 4 slices), finely chopped
2 ounces reduced-fat Swiss cheese, chopped
1/2 cup finely chopped red or orange bell pepper (I used red)
1/4 cup chopped scallions

Preheat your oven to 350 degrees. Lightly spray a 12-cup muffin tin with the cooking spray. Beat the whole eggs and the egg whites with a fork. Season them with the salt and pepper.

Chop the bell pepper, scallions, ham, and cheese.

Add them to the eggs.

Pour about 1/4 cup of the egg mixture into each muffin cup and place in oven.

Bake until the eggs set, 20-25 minutes. I actually let mine stay closer to 28-30 minutes.

And, in case you are wondering, two muffins have 119 calories. This is a "freezer friendly" recipe - coded "FF" in the book. I have about seven of them in the freezer. Looking forward to those this week. Add a slice of toast and coffee, and you're set. Here is the link again if you are interested in your own Skinnytaste cookbook. 



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